Shrimp and Spaghetti in Coconut Broth

Ingredients:

2-13.5 oz Cans Coconut Milk

1-14.5 oz Can Low Sodium Chicken Broth

1 Tbsp Asian Fish Sauce

1 Tbsp Finely Chopped Garlic

2 tsp Finely Chopped Ginger

2 tsp Hot Chili Sauce

1 tsp Fresh Lime Juice

2-2 lb Bags Frozen, Raw Shrimp (31-40 per pound)-thawed and tails removed

1 Bunch Cilantro Coarsely Chopped

1 1/2 pounds Spaghetti (Barilla Plus)

Directions:

In a large deep skillet, bring the coconut milk and chicken broth to a simmer over medium heat. Stir in the fish sauce and lime juice and cook for 2 minutes. Stir in shrimp and cook until opaque, about 4 minutes. Stir in cilantro and remove from heat. In a large pot of boiling, salted water, cook the spaghetti until al dente; drain. Using tongs, transfer the pasta to the skillet of shrimp.

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